Watch the Full Step-by-Step
Servings: 8
- Small saucepan
- Pastry brush
- Chef's knife
- Kitchen scale
- 9-by-13-inch/23-by-33 cm baking dish
INGREDIENTS
- 1 pound/454 grams phyllo dough, thawed
- 7 ounces/200 grams unsalted butter, melted
- 2½ cups/300 grams walnuts, finely ground
Syrup:
- 1 cup sugar
- 1 cup water
- 2 tablespoons lemon juice
INSTRUCTIONS
- Heat the oven to 350°F/180°C convection. Generously butter a 9-by-13-inch baking dish.
- Lay 3 sheets of phyllo on a work surface. Brush the top sheet lightly with melted butter and scatter a small handful of ground walnuts over the surface. Roll tightly into a log.
- Repeat with the remaining phyllo and walnuts to form several logs, arranging them snugly in the prepared baking dish.
- Pour the remaining melted butter evenly over the rolls so they are well coated. Using a sharp knife, slice the rolls into portions.
- Bake until deeply golden and crisp, about 25 minutes.
- Meanwhile, combine the sugar, water and lemon juice in a small saucepan and bring to a boil. Cook for 2 to 3 minutes, until the sugar dissolves and the syrup is clear.
- Remove the walnut baklava from the oven and immediately pour the hot syrup evenly over the rolls. Let cool slightly so the syrup absorbs before serving.